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Creamy chicken cordon bleu

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Recipe from Donna Thomas of Indiana

4 boneless, skinless chicken breast 

1 can Campbell's Cream of Mushroom Soup (per 4 servings)

Shake-n-Bake for chicken

1/2 pound shaved baked ham

1/4 pound chunk of mozzarella cheese

4 cups of various shredded cheeses (whichever you like)

 

To form thick pieces of chicken breast, slice open each breast to form a larger flat piece.  Put chicken into a Shake-n-Bake bag and shake it until the chicken is covered.  Place a slice of ham and 1 to 2 slices of mozzarella on one side of each breast.  Fold over the other side of the breast and place it in a baking dish.  Repeat for remaining chicken breasts. Now sprinkle 2 cups of shredded cheese over the chicken.  Spoon the soup over chicken then cover with foil and bake at 350 for approximately 30 minutes or until the chicken is done. Remove the foil and sprinkle 1 cup of cheese over the entire dish. Bake for 5 more minutes. Now spoon more sauce over chicken and sprinkle more cheese over it then serve and enjoy!

 

*note to make more servings just add 1 more chicken breast per person.

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